Peanut Butter Oreo Pie (Print Version)
A luscious peanut butter filling meets chocolate cookie crust for the ultimate sweet treat.
# What You'll Need:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tablespoons unsalted butter, melted
→ Peanut Butter Filling
03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy whipping cream
→ Topping
07 - 1 cup heavy whipping cream
08 - 2 tablespoons powdered sugar
09 - 4 Oreo cookies, coarsely crushed
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Process Oreo cookies with filling into fine crumbs. Combine with melted butter until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - Beat peanut butter and softened cream cheese until smooth and creamy. Add powdered sugar and mix until fully incorporated. In separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into peanut butter mixture until no streaks remain.
03 - Spread peanut butter filling evenly over cooled Oreo crust. Refrigerate for at least 2 hours until completely set and firm.
04 - Whip remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream over chilled pie surface.
05 - Sprinkle coarsely crushed Oreo cookies over whipped cream topping. Slice pie while cold and serve immediately. Store leftovers covered in refrigerator.
# Expert Suggestions:
01 -
- It comes together in about 30 minutes of active work but tastes like you spent all day in the kitchen
- The no bake filling means you can make it ahead and pull it out when company arrives
02 -
- The crust needs to cool completely before adding the filling or the texture will become soggy
- Room temperature ingredients prevent lumpy filling so plan accordingly
03 -
- Use a kitchen scale to measure your ingredients for the most consistent results every time
- Press the crust mixture up the sides of the pie dish to prevent the filling from spilling over